The Terrace at Blue Duck Tavern is Now Open and BDT Features New Seasonal Dishes and Cocktails

The terrace at Blue Duck Tavern is officially open! Along with the opening of the terrace, the seasonal Spring menu was also unveiled yesterday. It includes an abundance of bright, seasonal produce from regional artisans and producers. The team at Blue Duck Tavern includes Executive Chef Frank Loquet, Chef de Cuisine Brad Deboy, Pastry Chef David Collier, and Cheese Specialist Sophie Slesinger.

A basket full of gorgeous strawberries

Here are some of the seasonal Spring offerings:

Cheese Specialist Sophie Slesinger showcasing Spring cheeses

 

Spring cheeses

 

Maine scallop crudo with buttermilk panna cotta, cucumber, & smoked trout roe

 

One of my favorite dishes of the evening: green pickled strawberries & ripe sweet strawberries with Aleppo pepper & white balsamic vinaigrette, whipped house made farmer’s cheese, radishes, crunchy granola, sliced green almonds, & reduced grape must.

 

Elysian Fields rack of lamb with lemon yogurt and baby Spring vegetables

 

Strawberry & rhubarb shortcake that was later topped with strawberry sorbet right before serving
Carrot Cake Pop

There are also new seasonal cocktails: Strawberry Gin with rhubarb & espelette tonic, The Lady Bird with gin, rosemary, pineapple, versus, & house grenadine, and The Oak Park with rhum, kiwi, and lime cordial.

I can’t wait to go back and enjoy some of these light & bright dishes at their terrace on a sunny afternoon.

Blue Duck Tavern
24 & M Streets, NW
Washington D.C. 20037

Disclosure: I was invited to a tasting at the restaurant. I was not compensated for writing this post. All views are my own.

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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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